100g mix salad leaves40g Snow Pea Sprouts½ continental cucumber, sliced and halved½ Red Onion, quartered and thinly sliced5 -6 fresh beetroots, peeled and cubed40g fetta, crumbled40g pine nuts1 tablespoon honey5 tablespoons balsamic vinegar2 cups water1 small bunch of fresh parsley, roughly choppedSpray olive oilMethod:In a small saucepan whisk together water, 4 tablespoons of balsamic vinegar (reserve the other tablespoon) and honey. Add cubed beetroot to the saucepan and simmer over a medium heat for 10mins or until the beetroot is tender. Drain the beetroot and set aside.Pre-heat the oven to 200 degrees and grease an oven tray with spray oil.Arrange beetroot on tray and place into pre-heated oven for 20 – 30 mins or until golden. Once cooked remove from the oven and allow to cool on the bench.Lightly spray a small baking dish with oil, spread the pine nuts out evenly and toast for about 5 - 10 mins or until golden. Remove from the oven and set aside to cool.While they are cooling, place the salad leaves and snow pea sprouts in a large serving bowl and toss with extra tablespoon of balsamic vinegar. Arrange cucumber and onion in the bowl. Top with cooled pine nuts, roasted beetroot, chopped parsley and crumbled fetta over the top.